I work for a small slaughter house. We allow our animals to fresh water 24
hours a day. We do not torment them, mostly because of humane handling issues
but also because that kind of treatment has a negative effect on the meat. The
blood and waste is composted much like that of a vegetarians garden waste and
used to fertilize hayfield and garden areas. The United States Department of
Agriculture monitors everything we do to the animals before they are slaughter
and afterwards. We only slaughter healthy animals. Our neighbors cannot smell
our plant and have no idea where we keep our hides. Animals do not have their
legs broken or hacked off until they are completely dead. And for your
information slaughter houses do not castrate live animals. The Rocky Mountain
Oysters may be removed once the skinning process has started but not before. If
the animals are going to die why bother dehorning them? Please think about that.
I would like to see you grow enough food to support a vegetarian on the sage
brush flats and cedar pinon areas that surround our plant. Sometimes the best
way to us that type of country is livestock grazing. Our livestock pens are
cleaned daily. We do not want the filth on the hides because then it has a
better chance of transporting to the carcass during the skinning process.